Prune Tzimmes (Beef Stew with Prunes)

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            FOOD FUNNY
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I published this one several years ago and it remains one of my
favorites. Thanks again to the prolific Rosemary Zwick of Cape Town,
South Africa for sending it this time.

An 80-year-old-couple are having problems remembering things, so they
decide to see their doctor to find out if anything is wrong with them.
They see the doctor and tell him about the memory problems they've
been having. After a check-up, the doctor tells them that they are
physically fine but might want to start writing things down to help
them remember things. They thank the doctor and leave.

Later that night while watching TV, the old man gets up from his
chair. "Where are you going?" asks his wife.

"To the kitchen," he replies.

"Will you get me a bowl of ice cream?" she asks.

"Sure," he says.

She says, "Maybe you should write it down so you'll remember."

"I'll remember," he says.

"Well, I would also like some strawberries on top," she says. "You
had better write that down cause I know you'll forget."

"I can remember that," he says, as he begins to loose his patience.
"You want a bowl of ice cream with strawberries."

"I would also like whip cream on top," she adds, "I know you will
forget that so you better write it down."

Hopping mad he says, "I don't need to write that down! I will
remember just fine." He fumes into the kitchen to get the food.

After about 20 minutes he returns from the kitchen and hands her a
plate of bacon and eggs. She stares at the plate for a moment and
says, "Hey, you forgot my toast!"

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            TODAY'S RECIPE
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"Tzimmes" is a generic term in Yiddish for any sweet meat or vegetable
dish. Prune tzimmes is surely the most popular in New York City where
it can be found on the menu of every traditional Jewish-style deli.

Prune Tzimmes (Beef Stew with Prunes)

3 Tbs (45 ml) chicken fat or butter
2 lbs (900 g) beef brisket, flank steak, or rolled rib roast
2 large onions, coarsely chopped
1 cup (250 ml) red wine (optional)
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground allspice
A generous grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 lbs (900 g) new potatoes
1 lb (450 g) carrots, cut into large pieces (optional)
1 lb (450 g) prunes
2 Tbs (30 ml) honey or sugar

Heat the chicken fat in a large pot over high heat and brown the beef
on all sides. Remove from the pot and saute the onions in the
remaining fat until golden brown, about 10 minutes. Return the beef
to the pot and add the optional wine and enough water to cover. Stir
in the cinnamon, allspice, nutmeg, salt, and pepper and simmer covered
over low heat for 1 1/2 to 2 hours. Add the potatoes, optional
carrots, prunes, and honey and simmer until the vegetables are tender,
30 to 45 minutes. Slice the meat and serve with the vegetables, using
the liquid in the pot as sauce. Serves 6 to 8.
Received on Thu Oct 7 12:32:18 2004